Servings | Prep Time | Cook Time |
---|---|---|
10 | 0 mins | 0 mins |
1. | Cube all vegetables. Boil until outer part is soft and a layer of starch has formed on the top of the boiling water. |
2. | Drain off the starch. Place in baking dish, toss with herbs, oil and balsamic vinegar. |
3. | Bake until cooked through. Remove the herb twigs. |
4. | Place in food processor or blender once the veggies have cooled. Blend with milk. Remove the herb leaves or leave and blend in if desired. |
5. | Can serve as a side or can add chicken stock to make into a winter soup. |
There are 159 calories in 1 serving of Rosemary Root Vegetable Mash.
Calorie split: 17% fat, 73% carbs, 10% protein.
|
Serving Size | 1 serving |